Heat oven to 375 degrees F. Unroll the pie crust, allowing it to reach room temperature (1
5 minutes).
Line the bottom of a 9-inch spring mold pan with parchment paper. Press the dough into the
bottom of the pan and 1 inch up the sides of the pan.
Pierce the bottom of the crust with a fork, line the inside with another sheet of parchmen

t paper and fill with 1 cup of dried beans or rice to prevent the crust from developing ai
r bubbles. Bake the crust for 15 minutes and cool. Remove the beans and the top layer of p
archment paper.
Sprinkle the pecan pieces in the bottom of the cooled tart shell and set aside.
Combine the sugar, butter, corn syrup and 2 Tablespoons of whipping cream in a 2 quart hea
vy bottom sauce pan. Heat the sugar mixture over medium heat, stirring constantly until it
begins to boil. Boil the syrup for 1 minute.
Evenly pour the hot syrup over the pecans. Bake the tart on the center oven rack for 10 mi
nutes or until the syrup bubbles. Place the tart on a wire rack and cool. Cut the tart int
o 12 wedges or squares.
Meanwhile, beat the remaining cold whipping cream in a medium bowl with an electric mixer
on high speed until stiff peaks form. Cover the bowl with plastic wrap and refrigerate unt
il ready to serve the tart. Spoon one tablespoon of whipping cream on each serving.